Do you have a receipe for fresh peach jam?

I have a lug of peaches and I'd like to make peach jam. Would you share your receipe with me? Thanks!

Do you have a receipe for fresh peach jam?
Fresh Peach Jam





Ingredients:


2 lbs slightly under ripe peaches


1/4 cup fresh lemon juice


1 (2 ounce) box dry pectin


3-4 cups sugar, to taste





Steps:


1. Peel the peaches by dipping them into a pan of boiling water to loosen the skin, then immediately cool them by holding under cold water.





2. The skins will slip off, remove the pits.





3. In a large bowl, coarsely crush the peaches by hand or with a potato masher or pulse a few times in a food processor; you'll have about 5 cups of pulp.





4. Combine the peaches and lemon juice in a slow cooker, sprinkle with the pectin.





5. Let stand 20-30 minutes.





6. Stir in the sugar, cover and cook on LOW for 2 1/2 hours; stirring twice.





7. Remove the lid, turn the cooker to HIGH, and cook 2-3 hours longer, until the jam reaches the desired consistency.





8. Ladle the warm jam into clean spring-top glass jars (or use screw tops with new lids), let stand to cool.





9. Store, covered in the refrigerator for up to 2 months or spoon into small plastic storage containers and freeze up to 3 months.





Good luck and enjoy! =)
Reply:Peach Jam





5 lbs peaches


3 teaspoons lemon juice


5 cups sugar





# Wash, peel, pit and chop peaches-you want 10 cups.


# Place all ingredients in a large glass bowl and let stand for 1 hour.


# Transfer to a large stainless or enamel pot.


# Bring to a full boil.


# Boil for 25 minutes to reach the jell point-stir often and then constantly as the mixture nears the jell point.


# Remove and skim off foam.


# Ladle into clean hot jars leaving 1/4 inch head space.


# Process in a boiling water bath for 10 minutes.
Reply:NO COOK PEACH FREEZER JAM





2 1/4 c. prepared peaches


2 tbsp. lemon juice


5 c. sugar


1 box Sure Jell





Peel and pit peaches. Grind or finely chop fruit. Measure 2 1/4 cups into large bowl. Add the lemon juice.


Mix 3/4 cup water and Sure Jell in small saucepan. Bring to a full boil and boil 1 minute, stirring constantly.





At once stir into fruit. Continue stirring 3 minutes. A few sugar crystals will remain.





Immediately ladle into containers, leaving 1/2" space at top. With a damp cloth, wipe any spills from containers. Cover at once with lids. Let stand at room temperature 24 hours.





Store jam in freezer. Small amounts may be covered and kept in the refrigerator.





Wash, scald and drain containers and lids, or use automatic dish washer with very hot rinse water.
Reply:Auntie Doris's Peach Jam





12 fresh peaches - peeled, pitted and chopped


4 oranges


6 cups white sugar





Place the peaches into a large bowl. Scrub the oranges then chop into pieces - including the peel. This is easiest done in a food processor so you don't lose as much juice. Transfer to the bowl with the peaches. Stir in sugar, cover, and refrigerate overnight.


The next day, pour the entire contents of the bowl into a large pot. Bring to a simmer over low heat and cook for 2 to 3 hours, stirring occasionally. Make sure the heat is low enough, or the jam will burn and stick to the bottom of the pot. This does not need to come to a rolling boil.


While the jam simmers, sterilize your jars in boiling water for at least 5 minutes, and keep hot. Prepare new lids according to the manufacturer's instructions. Ladle the jam into the jars, leaving 1/4 inch of headspace. Wipe the rims with a clean damp cloth or paper towel, and seal with lids and rings. Process according to guidelines suggested by your local extension.
Reply:http://web.foodnetwork.com/food/web/sear...
Reply:Personally, I'd just follow the "sure fine" package directions and use a double boiler to prevent scorching the fruit. My granny was the expert and she always said to select peaches that were almost too ripe (just as they start to feel soft). She blanched her peaches and peeled the skin off by hand instead of peeling with a knife. You lose less fruit that way. Good luck.



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